Pasta with Miso Butter and Sauteed Mushrooms
Servings: 4 servings
Calories: 578kcal
Creamy, savory, and rich in umami, this pasta with miso butter and sautéed mushrooms is an easy weeknight dinner that comes together in just 30 minutes.
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Ingredients
- 336 g dried pasta Any long or short pasta works here
- 224 g fresh baby bella mushrooms or any mushrooms you like
- 1 small onion sliced, you can use white, yellow, or sweet onion
- 2 Tbsp oil divided, for cooking onion and mushrooms
For the miso butter sauce:
- 3 Tbsp white miso paste or 1 to 1 ½ Tbsp red miso paste
- 2 cups pasta cooking water reserved
- ½ tsp freshly ground black pepper
- 4 Tbsp unsalted butter
- ½ tsp sugar
- Salt to taste
- Finely grated parmesan or asiago cheese
Optional add-ins: (you can use any of these)
- 20 pieces meatballs I used store-bought Italian meatballs. See notes
- 2 cups Shredded rotisserie chicken meat
For garnish:
- Parsley or other fresh herbs of your choice
Instructions
Prepare and cook the mushrooms:
- Wipe mushrooms clean with a damp paper towel (do not wash). Slice into about 1/2-inch slices
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook until they release moisture and develop some charred spots, about 7 minutes. Remove from the pan.
Cook the pasta:
- Start bringing a large pot of water to a boil. When the water comes to a boil, add some salt. Add the pasta and cook the pasta iuntil about 2 minutes shy of package directions. I intentionally undercooked it a bit. Reserve 2 cups of the pasta cooking water. Do not rinse.
Prepare the miso butter sauce:
- In the same skillet you use to cook the mushrooms, add the remaining 1 tablespoon oil. Add sliced onion and sauté until soft and fragrant, 3–4 minutes.
- Stir in the miso paste and reserved pasta cooking water. Whisk until smooth. Add black pepper, sugar, and salt to taste. Stir in the butter until melted.
- Add the pasta, sautéed mushrooms, and cooked protein (if using).
- Toss until the pasta absorbs the sauce and everything is coated well.
- Serve immediately with parmesan or asiago cheese on top.
Notes
I followed the instructions on how to cook the meatballs on the packaging. I simply air-fried them at 375 F for 8-10 minutes or until heated through
Nutrition
Serving: 1serving without protein added | Calories: 578kcal | Carbohydrates: 72g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 715mg | Potassium: 525mg | Fiber: 4g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
